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cup evaporated milk diluted with cup water. 17 marshmallows. 154 tablespoons vanilla Salt Scald one cup milk in top of double boiler. Add gelatin which has been soaked In water five minutes min-utes and stir until dissolved. Pour into bowl and chill until icy cold before be-fore whipping. Put cocoa in saucepan sauce-pan and add diluted milk gradually to form smooth paste. Add marsh-mallows marsh-mallows and steam over hot water until thoroughly melted, stirring to produce a smooth mixture. Add vanilla and salt, and cool. When cold and slightly stiffened, combine with the stiffly whipped milk. Pour into mold and pack a 1-10 salt-ice mixture or freeze in mechanical refrigerator re-frigerator tray. Note If chocolate is used, put marshmallows in pan first, pour over miik, then add chocolate shaved fine. Steam until both are melted, and proceed as above. Bell Syndicate. WNU Service. Uses for Evaporated Milk Can Be Employed Satisfactorily in Many Refrigerator Desserts, in Combination With Gelatin; Delicious Chocolate Marlow. This advice, from a dietetic authority au-thority long a contributor to these columns, we believe will be found of general Interest: "Several letters have asked whether wheth-er evaporated milk could be used for whipptog purposes in the making of refrigerator desserts. It has been possible to do this, but at the expense ex-pense of a long beating of the cream after it has been heated and chilled. "One method has been worked out in the experimental kitchen of one of the companies which prepare evaporated milk for market. I have tried this method and have found it very satisfactory, and I think you will like to try it. "First of all, soak half a teaspoon-ful teaspoon-ful of gelatin in two tahlespoonfuls of cold water about five minutes. Then scald one cup of evaporated milk in a double boiler. When milk is hot stir in the softened gelatin and stir until it is dissolved. Then pour the mixture into a shallow bowl, preferably prefer-ably with a rounding bottom. Chill this In cracked ice or in the refrigerator, refrig-erator, if you have plenty of time, until it is very cold. Then whip until un-til stiff. If you are not ready to use it then it will keep stiff several hours in the refrigerator. 'The whipped milk can be used to replace cream in many dishes such as bavarian cream and frozen desserts. des-serts. It is best with caramel, chocolate and fruits of strong individual indi-vidual flavor. "Evaporated milk in its plain form can at used satisfactorily In many dishes which call for sweet milk. It should be diluted with an equal amount of water, unless you want the richness which double strength gives. In any baked products you will not be able to tell whether you feeding, for which It Is much used just now. It Is simply milk evaporated evap-orated to half its bulk, and will return re-turn to its original food value If an equal part of water is added to It The evaporation at a high temperature tempera-ture produces the slightly caramelized caramel-ized taste which is Its characteristic. Evaporated milk combines very well with chocolate, coffee, orange juice or grapefruit Juice, when they are shaken with It, to use as a beverage. Cream of Pea Soup. 1 can pea soup Evaporated milk to fill can teaspoon salt 1 tablespoon grated onion To the contents of a can of pea soup add an equal quantity of evaporated evap-orated milk and seasonings. Heat slowly to the boiling point, stirring constantly to prevent lumping. Macaroni Loaf. l1 cups uncooked macaroni 1 cup grated cheese 1 cup soft bread crumbs 1 tablespoon parsley teaspoon salt 1 cup evaporated milk, scalded 2 eggs, well beaten 2 pimlentos : 1 tablespoon onion Cook macaroni in boiling salt water wa-ter until tender. Drain in colander and rinse with cold water. Mix ingredients in-gredients in order given. Put in greased pan, place In pan of hot water wa-ter and bake in moderate oven (350 degrees Fahrenheit) until firm. Serve with white sauce to which one-half cup mushrooms has been added. Chocolate Marlow. 1 cup milk, evaporated Vs teaspoon granulated gelatin soaked in 2 teaspoons water hi cup cocoa or 1 square unsweetened unsweet-ened chocolate. have used fresh or evaporated milk. There is little difference in the flavor of soups which are highly flavored with vegetables, when evaporated milk is used. The same is true with highly flavored sauces. In dishes where there is little flavor white sauce, custards, etc. you will be able to recognize the taste, which Is not, however, disagreeable, just different. dif-ferent. "It is certainly convenient to be able to supplement the fresh milk supply with this milk, which is always al-ways fresh and ready to use, without with-out the necessity of keeping it in an already overcrowded refrigerator. There should be several cans on hand' to use as needed. , "Among my favorite dishes made from evaporated milk are pumpkin, .;uiec!r.fe and butterscotch pie, chocolate choc-olate pudding, bumf almond, caramel and chocolate mousse, fudge and penoche and chocolate bavarian cream. "Evaporated milk is practically sterile and in this form absolutely safe to use in cooking and in child